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| Creamy Scallops with White Wine Sauce |
2 tablespoons unsalted butter
1 cup shallot, finely chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoon finely chopped parsley
Salt and pepper
1 pound fresh Maine sea scallops
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| In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice. |
Scallops Au Gratin (Cappe Sante Gratiniate)
Variation #1 |
1 pound sea scallops
1 cup all-purpose flour, seasoned with salt and pepper
4 tablespoons plus 2 tablespoons butter
3 cloves garlic, finely chopped
1 cup white wine
1/2 bunch Italian parsley, finely chopped to yield 1/8 cup
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Preheat the oven to 475 degrees F, or preheat the broiler.
Dredge the scallops in the seasoned flour. In a 12 to 14-inch sauté pan, heat the 4 tablespoons butter over high heat until it foams and subsides. Add the scallops, working in batches if necessary, and cook for 2 minutes on 1 side. Carefully turn and cook for 2 minutes on the other side, then remove to a plate until all are cooked. Place the scallops under the broiler or in the oven for 3 to 4 minutes, until they are nicely browned at the edges.
Meanwhile, add the garlic to the pan in which you cooked the scallops and cook for 2 minutes over medium-high heat. Add the wine, scraping the bottom of the pan to dislodge any browned bits, and bring to a boil. Add the remaining butter, a half-tablespoon at a time, until it is absorbed. Add the parsley, season with salt and pepper, to taste, and serve the scallops with the sauce poured over.
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Scallops Au Gratin (Cappe Sante Gratiniate)
Variation #2 |
4 tablespoons butter
1/4 cup fine cornmeal
2 tablespoons chopped tarragon
Salt and pepper
1 pound sea scallops
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Preheat the oven to 475 degrees F, or preheat the broiler.
In a 12 to 14-inch sauté pan, heat the butter over high heat until it foams and subsides. Whisk in the cornmeal, stirring for 2 minutes. Remove from heat and set aside. Add the tarragon and salt and pepper. Season the scallops with salt and pepper and sprinkle the polenta mixture over them. Bake in the oven or under the broiler for 5 to 7 minutes, until cooked through and nicely browned at the edges.
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Scallops Au Gratin (Cappe Sante Gratiniate)
Variation #3 |
4 tablespoons extra-virgin olive oil
1 pound sea scallops
Salt and pepper
1/2 cup basic tomato sauce, recipe follows
1/2 bunch Italian parsley, finely chopped to yield 1/8 cup
15 basil leaves, cut into chiffonade
1/4 cup white wine
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Preheat the oven to 475 degrees F, or preheat the broiler.
In a 12 to 14-inch sauté pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and sauté over high heat 2 minutes, then turn and cook on the other side for 2 minutes. Remove to a plate and add the tomato sauce, parsley, basil, and wine to the pan. Bring to a boil, reduce to a simmer, season with salt and pepper, and cook for 5 minutes. Place sauce on a broiler plate and place scallops over sauce. Cook in the oven or broiler until they are cooked through and nicely browned on the edges. Serve immediately.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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Scallops Au Gratin (Cappe Sante Gratiniate)
Variation #4 |
4 tablespoons extra-virgin olive oil
1 pound sea scallops
Salt and pepper
1 cup dry white wine
3 cloves garlic, finely chopped
Pinch hot chile flakes
4 anchovy fillets, rinsed and drained
1 tablespoon capers
1 lemon, cut into wedges |
Preheat the oven to 475 degrees F, or preheat the broiler.
In a 12 to 14-inch sauté pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and sauté over high heat 2 minutes, then turn and cook on the other side for 2 minutes. Remove to a plate and add wine, garlic, chile flakes, anchovies, and capers to the pan. Bring the wine to a boil, reduce to a simmer, season with salt and pepper and cook for 10 minutes over low heat, until the capers have burst and the anchovies are falling apart.
Sprinkle the scallops with the wine mixture and cook in the oven or broiler until they are cooked through and nicely browned on the edges. Serve immediately with lemons. |
| Shrimp and Scallops with White Bean and Herb Sauce |
1/3 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh basil leaves
1 cup drained rinsed canned cannelini (white) beans
1/4 cup chicken broth
10 medium shrimp (about 6 ounces), shelled and deveined
1/4 pound bay scallops
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In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and sauté them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it. Recipe courtesy of Cooking Live
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| Pesto Scallops |
1 lb. sea scallops
3 tablespoons butter
2/3 cup dry white wine
2/3 cup pesto
6-8 cherry tomatoes, halved
Pasta --fusilli, ziti, or other |
Rinse the scallops and pat dry. Heat the butter in a heavy 10 - 12 inch sauté pan over medium high heat and sear the scallops briefly. Pour the wine in the pan and poach scallops until almost done (Note: scallops cook quickly, less than 3 or 4 minutes). Remove scallops from pan and boil down poaching liquid until reduced. Add pesto and stir well.
Cook pasta & drain. Stir in pesto sauce and cherry tomatoes. If scallops are large, cut in half and stir into the mixture. Serve immediately. Serves 4. |
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